You can skip pressing the tofu if you're in a rush, but it gives much better results than unpressed tofu as this tends to be waterlogged.
Press 7 oz - 200 gr of tofu for at least 30 mins. You can do this by placing the tofu on some kitchen towels on a sheet tray, placing more kitchen towel on top and then balancing a heavy object on top of that. If you don't have a Dutch oven a large pot with a bunch of books in them will do the trick.
Once the tofu has been pressed, preheat an oven to 365° F/ 185° C and line a baking sheet with parchment.
Cut the tofu into cubes of 1"x1" - 2x2 cm.
Mix together 2 T - 30 gr of corn flour and 2 T - 30 ml of sunflower oil to make a slushy paste.
Coat the tofu cubes or slabs in the corn flour/ oil slushy.
Place the tofu cubes, blocks or slabs on the baking sheet and bake in the oven for 15 minutes, until the tofu has become puffy and golden. Turn them at the halfway mark. Be sure to leave the oven on after 15 minutes because we're not done yet.
You can start making the noodles while the tofu is baking.
Mix the tofu with 2 T - 15 gr of the harissa and then place them back onto your baking sheet. Bake for another 10 minutes.
Remove the tofu puffs from the oven and mix with another 2 Tof harissa.